Myra's cookery book

FILLET OF BEEF, with maccaroni — '(continued). Order. Ingredients. Quantities. Method. II... Cream 12 13 14 ... 2 or 3 tea Add and shake the stewpan well, spoonsful ... Put the meat on a hot dish. ... Serve with the maccaroni round it. ... Strain the gravy from the beef over it. 16.— FILLET OF BEEF, with Tomatoes. Order. Ingredients. Quantities. Method. I... Fillet li lb. Cut the fillet in neat oval slices. 2... Pepper and salt Sprinkle over. 3-" Butter 4 oz. Melt in a stewpan. 4... Put in the slices of beef, and when they have been 4 minutes on one side, turn them and leave them 4 minutes on the other. 5... ... See that the butter does not burn. 6... ... When done put the meat on a hot plate. 7... Flour I dessert spoonful Add to the butter and stir well. 8... Stock or grav) I dessert spoonful Add. g... Puree of tomatoes ... Add. 10... Pepper and sail ... ... Add. II... ... Warm the meat in the sauce and serve. Note. — Fillets are cooked in the same way with mushrooms or olives. 17.- -BEEF GRENADINS. Order. Ingredients. Quanlilies. Method. I ... Fillet of beef i.i lb. ... Cut in long slices .J inch thick. 2... Bacon i lb. ... Lard them on one side. 3- Butter 2 OZ. Melt in a stewpan. Beef. 75 BEEF GRENADINS— Order. Ingredients. Quantities. Method. 4... Flour I tea spoonful Add before the butter browns. 5... Pepperandsalt Add. 6... Put in the beef and brown on both sides. • 7- Gravy ipint ... Add. 8... Madeira I wine glassful Add. g... ... When the grenadins are done glaze them over. 10... Arrange them round a dish with the strained sauce poured over them. 18. — BEEF, a V&tonffe. Order. Ingredients. Quantities. Method. I... Beef 2 lbs. Any part will do, cut in a thick slice. 2... ... Let it hang some days and beat it well. 3” Bacon •i lb. ... Season the bacon and lard the beef with it. 4.., ... Put it in a saucepan. 5... Water ... ... Add till covered. 6... Peppercorns and salt Add. 7... ... ... Cover the saucepan and let it simmer 5 or 6 hours, turning the meat occasionally. 8... Half-an-hour before serving remove the cover, and let the beef boil quickly to reduce the sauce, which should be thick and dark brown. g... ••• ... ... Put the beef on a hot dish. 10... ••• ... ... Strain the sauce over it. II... Glazed onions Serve with the beef. 76 MYRA’S COOKERY BOOK. 19-BEEF OLIVES. Order. Ingredients. Quantities. Method. I... Rump steak ... ijib. ... Cut in thin slices, beat and trim them. 2... Parsley A few sprigs 3-" Thyme A few sprigs Chop fine and mix together. 4... Onions 2 small ... 5-" Eschalots 3 or 4 ... 6... Mushrooms ... 6 or 8 ... J 7... Salt, pepper ... To taste Add. 8... Eggs 2 yolks Beat and mix with the chopped herbs. only g... • • • ... ... ... Spread the forcemeat on the slices of meat, roll them up and fasten with string or small skewers. 10... ... Put the olives in a stewpan. 11... Stock I pint ... Add. 12... White wine ... i pint ... Add. 13... Salt, pepper ... To taste Add. 14... Onion I stuck Add. with cloves t 15... Bacon 3 or 4 Lay on the olives. slices 16... Stew gently for 2 hours. 17... ... ... . « • Put the olives on a dish. 18.. ... ... . . • Reduce the gravy, thicken it with